Muscat Grapes

Hi

I posted a message asking if anyone had any good wine 'recipes'for Muscat grapes about 6 months ago (I have a fairly large vine and don't know what to do with them once I eaten more than enough to wish I never see a grape again).

Nobody replied.

If anyone reading this has any ideas, I'd be really grateful if they'd let me know. I don't want to leave them rotting for the third summer in sucession.

Cheers

snipped-for-privacy@ntlworld.com

Reply to
Morven McCallum
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Hi, Morven,

I'm probably note the one to reply, as I've never used Muscat grapes for making wine. However, since no one replied to date - I'd recommend Jack Keller's site above. I've followed his recipes and have been pleased with his combined experience and contributions from others. This recipe above seems to need 12 pounds of grapes!

good luck, sorry I have no experience with that grape.

DAve

Morven McCallum wrote:

Reply to
DAve Allison

Sorry 'bout that. I figure someone had specific info for you, and would provide it. I don't, but here's what you should try next time.

If you do a google groups search, you'll see a flood of information on Muscat winemaking, Musket kits, Muscat concentrate, etc. Looky here:

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So I guess the issue has been done to death.

Also, whenever you just want a recipie, you should try Jack Keller's website. He often adds a little bit of history, or special problems you might encounter. Like this:

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Reply to
ralconte

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here's one for you... jack's a good resource to bookmark for recipes HTH. regards, bobdrob

Reply to
bobdrob

Haven;t made any wine from Muscat - but we collected about 20 pounds of Muscat this last year - and made wonderful jelly out of them!

Reply to
Ric

Hi:

Been looking for info on muscat winemaking as well.

All I've been able to find is pretty standard for making fragrant fruity white wine. Just about the same as any other: crush, leave on the skins only a few hours or press right away, ferment cool using Cote d' Blanc or similiar yeasts. Rack off gross lees, sur lie (sp?) is not recommended though which is a helpful tid-bit. I suppose that's good information, since apperently it doesn't take any special procedures or unusual technique.

If you're making it from black grapes, haven't seen anything on making red muscat wine at all.

Good luck Steve noobie Oregon

Reply to
spud

The problem is there are different types of muscat grapes and muscat can be made into just about any style of wine (except maybe dry red) depending on the variety and growing conditions.

Any idea what variety of grapes you have and what style of wine you're looking for?

I've used Muscat for dry white, white dessert and sparkling wines.

Andy

Reply to
JEP62

Hi Andy:

That's the impression I get, kind of like Ben Rotters lengthy list of Pinot Noir 'styles'. The real answer I suppose is, 'it depends', like just about anything else.

The good thing I get from the lack of very specific info on how to vint' Muscat is the grape must be more flexible that I think. Hope so!

Take Care, Steve noobie Oregon

Reply to
spud

Flexible it is. Some people don't really care for the grape because of the aromatics (it's called Muscat for a reason), but I've found good examples in just about every style.

Personally, I would let the grapes at harvest determine the style. If they come in at a high brix, may a dessert wine. Medium brix, make a dry white. Low brix, try your hand at a sparkling wine.

Andy

Reply to
JEP62

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